Pastry Recipe

Pastry is very easy to make.

2 cups of flour
1 Tsp. salt
3/4 cups of shortening
1 Tbsp of butter
1 egg yolk
4 to 8 Tbsp. of ice water

Keep the egg white for the top of the pastry mixed with a bit of water.
After you leave the pastry in the frig for about 1 hour roll to fit pie plate.
Using pastry brush use the white of the egg to brush over the whole pie.

Mango Pie

Made a mango pie the other day. Mangoes are so juicy and flavorful right now.
Just one baked crust, then added some red currant jam on the bottom.
Slice two mangoes then topped it off with apricot jam glaze. Very good.

Time to make mango chutney.

Blueberry Time

I am going to go pick my blueberries this year as they are so easy to reach.
The local ones are ready. Here comes some blueberry muffins.

Raspberry Jam

I made some raspberry jam and mixed some tayberries to the mix.
Don't wait to long to get your berries as the hot weather is burning them.

Strawberry Jam

Make sure you wait for the local berries. Those California ones are woody with no taste.

Herb Butter

When I make herb butter I use a pound of butter to start.
I use half for garlic butter and the other half for a variety.

Garlic Butter:
4 cloves of garlic
Fresh or dry thyme 1 tbsp.
A few pieces of chives cut small
Parsley at least 1 tbsp.

My Herb Special
1 whole shallot cut small
Chives fresh cut 1 tbsp
Basil fresh 1 tbsp.
1 tsp. ground thyme
Crack some fresh pepper into mix.

Make ahead when you get butter on special.

Last in the frig after mixing or freeze for later use.

I always like to have some on hand for putting on many dishes.
Adds to the taste of meats, pasta or chicken.

Plant your Herbs

Time to get your herbs planted for so many uses.
I always do my herb vinegars when the herbs are in their growing stages.
They make great gifts when invited out for dinner. Chives, Parsley, Rosemary
Sage and Thyme and some Mint in a few pots around the patio.
Then at the end of the season, I always freeze some for dishes in the winter.
They make homemade soup taste special.

Get ready for Canning Season

June is the month I start with Strawberry Jam.
In May I check my jars for cracks and lids for rust.
Then stock up with certo and sugar. Get my recipes
out and list all the ingredients I will need for my preserves.
So much easier to go to the pantry and all the spices you need
are there waiting to make some delicious preserve. I always
try a few new recipes every year. Get cracking out there.

Good tip from a friend for summer

To keep flies away place a plastic bag half filled with water with four pennies inside bag. Place near windows or your patio table. the flies will just leave. Thanks Rosemarie.

My husband loves you,me too

Auntiejane.

Thank you.

You have been an inspiration to my husband and I.
Every time I have a problem in the kitchen you come to my rescue.
We have only been married for a year and I had no idea of how to cook.
I feel that you have been my life saver in the kitchen.Your responses to me
saved me when my in-laws arrived from out of town and you walked me through
a dinner that would have been a disaster. Thank you my dear friend as that is how
we feel about you. We will continue to communicate and feel special with your private
responses. Will you be our God Parent in August? Love C@ B

Summer Salad Dressing

I was at a good friends house for dinner the other night. I am sure she won't mind me sharing this great salad dressing with you all.

1/4 cup orange juice
1/4 cup honey
2 tbs. of oil
2 tbs. lemon juice
2 tbs. white wine vinegar
2tbs. mustard
1/2 tsp. salt and pepper.

You can add oranges/avocados to the greens.

It is one of my favorites now.

Pita Bread

I just goggled pita bread, lots to choose from.
I cooked mine on the top of the stove with heavy frying pan.
I usually freeze half the recipe to use later.
I put my salsa and different cheeses for variety.

Pita Bread

I have started making my own pita bread.
So easy and tastes better than the bought ones.
Make small one's then put them in the freezer.
They make great appetizers with cheese and salsa.

What to serve ?

Hi A.J

I am having eight people stay with me over the Olympics.
They will be here for a week.That means many meals in that time.
My mind is spinning at this point. Any suggestions to make it
go smoothly.
Any help would be much appreciated. Marcey

Stuffed Mushrooms

So easy what ever cheese you have. I start with cream cheese
then add whatever is in the frig. Bacon bits, Italian seasoning
some thyme,basil and parsley. Bake in oven at 350 till cheese has melted.
10 to 15 mins.

2010 Good Stuff

I'm sure everyone at one time or another has made plans to eat healthier in the New Year me included.
My intention this year is not to diet just eat smaller portions and walk it off. I truly believe when you put pressure on yourself you are bound to fail. So this year I will start to go down to the gym beginning with 20 minutes, working my way up to an hour.
Then I won't feel guilty when I make stuffed mushroom with a filling that rocks. Healthy eating + no pressure = success!

New Years Dinner

I am having a large dinner on New Years day.
Just got finished the turkey from Christmas
and not sure what my menu should be.
Have you any ideas on what to cook?
Much appreciated for your expert opinion.
Janice

Christmas Baking with Jordan

Christmas Baking:
What could be more fun than spending Saturday baking with your eight year old granddaughter? Through the years Jo and I have done baking together. This year she really did make the shortbread like a pro. This recipe was handed down from my Grannie, who was from Scotland and her shortbread was made by her till she was well into her eighties.
Jo made sure she washed her hand thoroughly and then mix and folded till no grains of sugar existed. Rolling out the dough like an expert then added her talent drawing on each shape that she chose to do. She took special care for the ones for her Mom and Dad and brother Jesse. I am sure she will end up loving to bake and hopefully will remember these special times with her Gram.

Christmas Grand Marnier Truffles

Ingredients
7 oz (200 g) dark semisweet chocolate (45-60% cocoa)
4 oz (120 g) butter
2 egg yolks
2 oz (60 ml) Grand Marnier
4 oz (110 g) dark semisweet chocolate (45-60% cocoa)

Method
Break the chocolate into small pieces and melt with butter over hot water in a double boiler.
Add egg yolks and orange liqueur and whisk gently until the mixture is smooth. Let cool in the refrigerator overnight covered by plastic wrap.
Scoop small tablespoons of chocolate mixture and roll the truffle balls in your hands; be careful to avoid melting the balls. The size (diameter) should be about 1 inch (2.5 cm). Alternatively, shape the truffles by using a melon baller.
Cool them in the refrigerator before coating with melted dark chocolate.
Melt the dark chocolate over hot water and cool the melted chocolate to 95 degrees F (35 degrees C) or less but do not let the mixture harden.
Coat the cold truffle balls by rolling them rapidly in the melted chocolate using a fork and a teaspoon.
Place the truffles on a cookie sheet and put in the fridge until the chocolate coating is hard.
You may decorate the truffles with melted white or dark chocolate.
The truffles should be stored in an airtight container in the refrigerator. Take them out of the fridge approximately two hours before serving.

Halloween Treats

What ever happened to making candy apples for the kids?
I can remember my Mom used to make the best candy apples
in our neighborhood. Kids would come from all over as the word
spread.She made the candy from scratch, not just the package caramels.
Wish I had her recipe.

Christmas cake

Ingredients

* 1/2 lb butter, softened
* 1 cup sugar
* 2 tablespoons browning sauce (helps to darken the cake, especially if you don't use dark rum in the cake) (optional)
* 1 teaspoon vanilla
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon cinnamon
* 1/2 teaspoon allspice
* 1/2 teaspoon salt
* 4 large eggs
* 1 cup dark rum (brandy can be substituted, as can red wine)
* 1/4 lb mixed peel
* 1/4 lb cherries
* 1/4 lb mixed nut, of your choice (unsalted) or nuts, of your choice
* 1/2 lb prune, chopped
* 1 lb raisins
* 1 lime, zest of, freshly grated
* 1 lemon, zest of

Directions

1.
1
Preheat oven to 325°F; spray a nine-inch cake pan with nonstick cooking spray and set aside.
2.
2
In a mixing bowl, beat together the butter, sugar, vanilla and browning until soft and creamy.
3.
3
In a separate bowl, sift together the dry ingredients.
4.
4
In a third bowl, beat the eggs with the rum.
5.
5
Add egg mixture to butter mixture and thoroughly combine, then stir in zest, fruit and nuts.
6.
6
Fold in flour mixture; do not overbeat.
7.
7
Put batter into prepared pan and bake in preheated oven for approximately 90 minutes, or until cake tests done; may need longer.
8.
8
Remove cake from pan when cool

Christmas Cake

Auntiejane;

With Christmas not that far off. Do you have a special
Christmas cake recipe. Thanks Freda
Newly wed in Victoria.

Beets

Time to get those beets preserved.
I like the small ones, easier to cook
and peel.They are so nice to pull out
in the fall and winter.
My recipe:
4 qts beets
3 cups vinegar
2 cups water
2 cups sugar
1/2 tsp. whole cloves
1 tsp. salt
2 tsp. allspice
Break up a few pieces of cinnamon sticks
add to jars.
Process 20 min.

Blackberries

Time to pick those blackberries
for jam to freeze and make some
pies for the winter.Bowls of berries
alone make a great dessert and so good
for you.

Pickles

That is one of the recipes that
I have in my cook book that is
coming out in the near future.

PICKLES

The season for pickles is coming up as well as preserving
sweet,mustard and "HOT" pickles

I usually do more dills as my son inhales them and my
grandchildren's eyes light up when I pull out a jar.
I use a recipe from an old European lady.
Be careful to buy smaller as well as firm. as you get more in a jar.

APPLE SAUCE

Tips on good apple sauce.

I always use at least four types of apple when making apple sauce.
Does not matter which you choose it's the variety that gives the taste.
I always wait till fall to make my sauce when the local apples are plenty.
I use very little sugar and a bit of water to make mine. I never add Cinnamon
that can always be added when serving.
Same with my apple pie the variety gives it a great taste. Put a bit of butter
on top before adding top crust.

Yummy Pictures

If you want to look and see what you can accomplish with ideas for preserving.
Visit us at - http://caterwauls.ca/yummies.htm

It's fun and rewarding and you can do it too. Don't be afraid to try, it's
all part of good eating.

Tayberry Pie

Candice.

With all fruit pies I use

3cups of berries
1 1/2 cups sugar
1/4 cup of flour
2 tbsp. tapioca
Mix sugar, flour, tapioca together
then mix in berries. Add a bit of butter
on top. Bake at 375 till done

Tayberry Sauce

2 cups of Tayberries
1 cup sugar and a 1/4 cup water.
Cook until soft.
Mix 3 tbsp. cornstarch with 1/2 cup of sugar
Add to cooked mixture, cook until clear.
then squeeze a bit of lime juice in pot.
Process 5 mins.
Great over ice-cream or can be frozen.

Red Wine Sauce

So many people have asked me for this recipe.

1 bottle of Montepulciano D' Abruzzo 3 1/4 cups
1/2 cup lemon juice fresh or bottled
1 pkg fruit pectin
4 1/2 cups of white sugar
pour wine, lemon juice into large saucepan
gradually add pectin until dissolved. Bring to a boil
stirring constantly. Add sugar bring to a full boil 1 min.
I add a bit of butter to stop the foam.
Process for 5 mins.
If you like white wine then use the same brand in white wine.

PESTO

Basil is fresh at the farms now.

4 cups of basil
1/2 cup of Piave Stravecchio cheese
1 cup olive oil
6 tbs. pine nuts
7 cloves garlic

Use small jars and process for 5 mins. or freeze in baggies.
I double the recipe.

Jalapeno Lime sauce

Tasted some Jalapeno Lime sauce with cheese the other day.
So thought I would try my own in a small batch to start with.

2/1/2 tsp/lime juice
1 jalapeno seeded and diced
6tbs. olive oil
1/2 tsp. course salt.
1/4 cup cilantro chopped
1 clove garlic
Combined all until blended. Chill

Recipe can be double or more,then process in jars for 5 mins.

Jalapeno Lime Sauce

I came across a taste testing of Jalapeno Lime Sauce.
So I had to try this as a Preserve. Will let you know how
it works out. Then after tested will give out the recipe.
I believe it will taste better than what I tasted.

Tayberries/ Black @ Red Currants

If you want the above to make jelly or jam Bissett Farms
in Ladner have them. But you have to pick your own.
Tayberries make excellent pies as well as a great sauce for
over ice-cream. You only have to pick for an hour and have
enough to fill your larder.

Raspsberry Jam

The raspberries are so sweet this year, so far I have made two batches.
They have gone up it price since last year, but well worth buying
extra to freeze for desserts in the winter. I always seem to pick the
hottest day to do my jams. But oh! so good.

Salsa Salsa

This week I accomplished making sixteen jars of salsa.
Salsa seems to be one of the favorites I make and goes
very quickly around here. For someone who doesn't like
many of the ingredients he sure eats his fair share. Going
to try a new recipe for pickled onions today.

LOCAL STRAWBERRIES ARE READY

Reminder get those local berries soon. The season is always too short for my liking.
By the time I get my jam done, a few pies for the freezer.I also freeze some for the winter.
A few strawberry shortcakes and just plain strawberries.The season is gone.

Drive to the the Fraser Valley or Richmond the prices are much better than the grocery stores and much fresher.
Take the kids and pick your own , makes a fun day for all. Then on to Raspberries..

Cherry Season

Just thought I would pass this on about cherries.
I froze some as well as preserving some in a light syrup.(1 cup of sugar to 5 cups of water)
The frozen ones weren't as tasty as the preserves.

Auntiejanes Relish

3 large tomatoes
2 green peppers
2 red peppers
3 banana peppers
2 chili green peppers
2 sticks of celery
2 large carrots----Grind all in blender
1 cup cider vinegar
2 tbsp. salt (pickling )
1/2 cup white sugar
1/2 cup of brown sugar
1 tsp. celery seed
1 tbs. mustard seed
1/2 tsp pepper
1 1/2 tsp. fresh ginger
4 garlic cloves-----------------------Boil altogether for 5 mins. Simmer for 30 mins.
Pour into sterilized jars and process for 10 mins.-------Leave for 6 weeks.